Romaine lettuce has an elongated head with dark green outer leaves that lighten to pale in the center. The leaves are crisp and can be slightly bitter. The rib is particularly succulent. Romaine lettuce is the choice for Caesar Salads. Look for ‘mini’ versions in the market during the Spring, as they are exceptionally flavorful.
Season: May to October
Purchasing Tips: Choose bunches with evenly colored leaves and no signs of wilting or yellowing. Look at the root end (or cut end). It should appear freshly cut, and not shriveled or overly brown.
Storage: Keep refrigerated for 3-5 days.
Cooking Tips: Romaine lettuce is used chiefly in salads (especially Caesar Salads), but it can also be quickly sautéed in butter and nuts to make an interesting side dish for fish.
